Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

Abstract

In the present study, to establish the optimum gelatin extraction conditions from pangasius catfish (Pangasius sutchi) bone, Response Surface Methodology (RSM) with a 4-factor, 5-level Central Composite Design (CCD) was conducted. The model equation was proposed with regard to the effects of HCl concentration (%, X 1 ), treatment time (h, X 2 ), extraction temperature (°C, X 3 ) and extraction time (h, X 4 ) as independent variables on the hydroxyproline recovery (%, Y) as dependent variable. X 1 02.74 %, X 2 021.15 h, X 3 074.73°C and X 4 05.26 h were found to be the optimum conditions to obtain the highest hydroxyproline recovery (68.75 %). The properties of optimized catfish bone gelatin were characterized by amino acid analysis, SDS-PAGE, gel strength, TPA and viscosity in comparison to bovine skin gelatin. The result of SDS-PAGE revealed that pangasius catfish bone gelatin consisted of at least 2 different polypeptides (α 1 and α 2 chains) and their cross-linked chains. Moreover, the pangasius catfish bone gelatin was found to contain 17.37 (g/100 g) imino acids (proline and hydroxyproline). Pangasius catfish bone gelatin also indicated physical properties comparable with that of bovine and higher than those from cold water fish gelatin. Based on the results of the present study, there is a potential for exploitation of pangasius catfish bone for gelatin production. Furthermore, RSM provided the best method for optimizing the gelatin extraction parameters.

Gelatin extraction from the indigenous Pangasius catfish bone using pineapple liquid waste

“…The electrophoresis pattern of fish bone gelatin from Pangasius catfish corresponding to α-chain gelatin as demonstrated by intense bands~116 kDa. It also showed the presence of β-chain gelatin of 200 kDa as well as some lower band in around 97 kDa (Mahmoodani et al 2014).…”

“…The gelatin yield was calculated as the ratio of weight dried fish bone gelatin to the total weight of leached bone (ossein) on wet basis (Mahmoodani et al 2014) using the formula below:…”

“…Other authors or researchers have observed that lower molecular weights of gelatin were particularly influenced by high temperatures during extraction (Jeya Shakila et al 2012). In addition, (Mahmoodani et al 2014) optimized fish bone gelatin extraction from Pangasius catfish using chemical solvent. The electrophoresis pattern of fish bone gelatin from Pangasius catfish corresponding to α-chain gelatin as demonstrated by intense bands~116 kDa.…”

“…The extraction yield or protein quantification from this study is compared with other studies in Table 1. The extraction yield of Pangasius catfish and catfish was measured by the hydroxyproline assay method and then predicted using response surface methodology (RSM) (Sanaei et al 2013;Mahmoodani et al 2014). The extraction yield of fish bone gelatin from red snapper and grouper fish was determined by Kjeldahl conventional method using Kel plus Analyzer (Jeya Shakila et al 2012).…”

“…Pangasius catfish has a life habitat in the rivers and estuaries in Indonesia. Mahmoodani et al (2014) reported that the physical characteristics of gelatin extracted from Pangasius catfish bones resembles gelatin from cattle bone. Only the ash content of gelatin from Pangasius catfish bone that confirm with standard of gelatin in proximate parameter compared another warm-water fishes (Atma 2017).…”